Hot Chicken and Jalapeño Bacon Cheddar Waffle

A twist on the classic Nashville hot chicken: a crispy fried boneless chicken breast, served
on top of a spicy jalapeño, bacon, and sharp cheddar waffle with a fiery maple syrup sauce.

Serves 4

• FOR THE CHICKEN:
• 4boneless chicken breasts, pounded to an even thickness
• 1/2cup pickle juice
• 1large egg, beaten
• 1/2cup milk
• 1teaspoon cayenne pepper hot sauce
• 1cup all-purpose flour
• 1teaspoon kosher salt
• Vegetable or peanut oil for frying the chicken
• FOR THE MAPLE HOT SAUCE:
• 1cup Grade A maple syrup
• 4tablespoons cayenne pepper hot sauce
• 1teaspoon cayenne pepper powder
• 1teaspoon chili powder
• 1teaspoon garlic powder
• 1teaspoon paprika
• FOR THE WAFFLES:
• 1 1/4cups all-purpose flour
• 1teaspoon baking powder
• 1teaspoon sugar
• 3/4teaspoon kosher salt
• 1large egg, beaten
• 1cup milk
• 4tablespoons butter, melted
• 1cup sharp cheese, shredded
• 1/4cup bacon, cooked and crumbled (4 slices)
• 3tablespoons fresh or pickled jalapeño, minced
• Sliced pickles (for garnish, optional)

1. FOR THE CHICKEN: Marinate the chicken breasts in the pickle juice in the refrigerator in a covered container for 4 hours. After marinating the chicken, remove container from refrigerator and allow to sit at room temperature for 30 minutes.
2. Set up a breading station with two shallow dishes. In one dish, combine the beaten egg, whole milk, and hot sauce. In the other dish, combine the flour and salt. Remove the chicken from the pickle juice and dip into the egg-milk mixture first, then dip into the flour-salt mixture. Pour 2 to 3 inches of oil into a large cast iron pot or pan and heat the oil to 350° F over medium-high heat. Fry each chicken breast for about 8 minutes on each side, or until internal temperature registers 165° F. Drain on a wire rack over a sheet pan.
3. FOR THE MAPLE HOT SAUCE: In a small pan over medium heat, combine the maple syrup with the cayenne pepper hot sauce, cayenne powder, chili powder, garlic powder, and paprika. Reduce to low and keep warm.
4. FOR THE WAFFLES: Preheat a waffle iron to the desired waffle setting. I used a soft waffle setting at 4.5. Whisk together the flour, baking powder, sugar, and salt in a large bowl. In a small bowl, mix together the egg, milk, and melted butter until well combined. Add the egg mixture to the flour mixture and mix together just until the batter comes together. Fold the cheese, cooked bacon, and jalapeños into the batter. Lightly grease the waffle iron, if needed, and cook per the iron's directions. Mine took about 3 to 4 minutes. Extra waffles can be refrigerated for 1 to 2 days and frozen for up to 1 to 2 months.
5. To assemble the dish, place one waffle on a plate, one fried chicken breast on top of the waffle, and pour 1/4 cup of the maple hot sauce over it all. Top with the sliced pickles, if desired. Grab a big fork and knife and dig in!

https://food52.com/recipes/39371-hot-chicken-and-jalapeno-bacon-cheddar-waffle